1 recipe thin sponge cake layer for cheesecake 4 (8-ounce) packages cream cheese, room temperature
1-2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Preheat oven to 350 degrees and generously butter a 9-inch springform
pan. If your pan is not airtight, cover outside of pan in foil so
batter does not leak out. Make batter for sponge cake as the recipe
directs. Evenly spread the batter on the bottom of the pan, and
bake just until set and golden, about 10 minutes. Place the cake
on a wire rack to cool (do not remove from pan).
While cake cools, make cream cheese filling: Place 1 (8-ounce)
package of cream cheese, 1/3 cup of the sugar, and the cornstarch
in a large bowl. Beat with an electric mixer on low until creamy,
about 3 minutes, then beat in the remaining 3 packages of cream
cheese.
Increase mixer speed to high and beat in remaining 1-1/3 cups of
sugar, then beat in vanilla. Blend in the eggs, 1 at a time, beating
well after each. Blend in cream. At this point, mix filling only
until completely blended. Do not overmix.
Gently spoon cheese filling on top of baked sponge cake. Place
springform pan in a large, shallow pan containing hot water that
comes up about 1 inch on the sides of the cake pan. Bake cheesecake
until center barely jiggles when you shake the pan, about 1 hour.
Cool cake on a wire rack for 1 hour. Then cover with plastic wrap
and refrigerate until it's completely cold, at least 4 hours or
overnight. Remove sides of springform pan. Slide cake off bottom
of pan onto a serving plate, or leave it on the bottom of the pan
and place it on a serving plate. Makes 1 (9-inch) cake.
Thin Sponge Cake Layer for Cheesecake
1/2 cup sifted cake flour (not self rising)
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees and generously butter a 9-inch springform
pan. Sift cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.
Beat egg yolks together in a large bowl with an electric mixer on
high for 3 minutes. Then, with mixer still running, gradually add
1/3 cup of sugar and continue beating until thick, light-yellow
ribbons form when beaters are lifted, about 5 minutes longer. Beat
in vanilla and lemon extracts.
Sift flour mixture over batter and stir it in by hand until no more
white flecks appear. Then blend in butter.
In a clean bowl, using clean, dry beaters, beat egg whites and
cream of tartar together on high until frothy. Gradually add
remaining 2 tablespoons sugar and continue beating until stiff
peaks form. The whites should stand up in stiff peaks, but not be
dry. Stir about 1/3 cup of whites into the batter, then gently fold
in remaining whites.
Gently spoon batter into the pan. Bake cake just until center of
the cake springs back when lightly touched, only about 10 minutes.
Let cake cool in pan on a wire rack while making cheesecake filling.
Do not remove from pan.